Never forget / These are the 3 basic things you need to know every time you use onions when cooking

Onion is one of the vegetables we use in most of our dishes. Among other things, onions contain significant amounts of an ingredient, which is thought to act against heart disease.

What many do not know is that depending on how onions are cooked, there is a difference in the nutrients it provides.

Below you will find three things you need to know depending on how you cook it:

-High temperatures make onions more bitter. Peeling and chopping the onion should be done shortly before cooking or serving, as its taste and aroma are reduced by exposure to oxygen.

-Redness does not significantly affect its content, although many believe that it can lose valuable nutrients.

Boiling onions leads to a partial loss of quercetin by 30%, but this amount is transferred to water. The use of a microwave oven keeps the levels of onion ingredients almost intact and is therefore considered preferable by cooking.